Classic California Cobb Salad

There’s nothing very unusual about this traditional Cobb Salad–it’s just as good as they get. The combination of blue cheese and avocado is one that people can’t seem to get enough of–then add the bacon and forget about it. Whether we make a Cobb wrap, sandwich, a soft taco, or this salad at the Market, it’ll be the first thing to go during the lunch rush.

1. Place the romaine and arugula in a large bowl, drizzle with 1/4 cup of the vinaigrette, and toss gently. Season with more salt and pepper to taste.
2. Heap the greens on a large platter or divide them evenly among 4 to 6 individual plates. Arrange the chopped eggs, bacon, cucumber, avocado, chicken, tomatoes, and cheese in distinct rows over the greens. Drizzle with 1/4 cup of the remaining vinaigrette (or more to taste) and serve immediately.